Description
Delight in these festive White Chocolate Dipped Ginger Cookies, featuring a perfect blend of warm spices and rich molasses, baked to a soft finish, then dipped in creamy white chocolate and beautifully decorated with red and green candy melts for a holiday touch.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 Tbsp granulated sugar (for rolling)
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 tsp vanilla extract
Dipping and Decoration
- 3 cups white chocolate chips
- 3 Tbsp shortening
- Red and green candy melts (or tinted royal icing) for decoration
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg for 20 seconds. Set the mixture aside for later use.
- Cream Butter and Sugars: Using an electric stand mixer fitted with a paddle attachment, cream together the softened unsalted butter, 1/2 cup granulated sugar, and light brown sugar until the mixture is smooth and well blended.
- Add Wet Ingredients: Mix in the large egg, then blend in the molasses and vanilla extract until combined. Keep the mixer on low speed and gradually add the dry ingredients, mixing until the dough just comes together.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough for 1 hour. Begin preheating your oven to 350°F (175°C) during the last 10 minutes of chilling.
- Shape Cookies: Scoop out about 1 1/2 tablespoons of dough at a time. Roll each portion into balls, then coat them in the remaining 3 tablespoons of granulated sugar. Place the coated dough balls onto Silpat or parchment-lined baking sheets spaced about 2 inches apart. Slightly flatten the tops of each ball for even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, until they are set but still soft. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Melt White Chocolate: In a microwave-safe bowl, melt 1 cup of white chocolate chips with 1 tablespoon of shortening at a time. Use 10-second intervals on high power, stirring between intervals until the chocolate is smooth, melted, and runny. Work in small batches to avoid burning.
- Dip Cookies: Once the cookies are cooled, dip half of each cookie into the melted white chocolate. Remove excess chocolate by gently running the bottom edge along the side of the bowl. Return the dipped cookies to the parchment to set at room temperature.
- Decorate: Melt the red and green candy melts according to the package directions in small batches. Pipe holly leaf and berry shapes onto the set white chocolate using a piping bag fitted with a #4 tip. Allow the decorations to set at room temperature. Alternatively, holly sprinkles can be used for decoration.
Notes
- Keep the dough chilled when not in use to maintain its firmness for easy shaping and rolling in sugar.
- Work in small batches when melting white chocolate to prevent the chocolate from setting or burning.
- If you prefer, royal icing can be tinted and piped for decoration instead of candy melts.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a firmer cookie, bake an additional 1-2 minutes but avoid overbaking to keep them soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
